Photo by Gwénaël Le Vot
Serves 4–6
3–4 pounds young whole chicken, rinsed and patted dry
Greek all-purpose seasoning
1 lemon, quartered, plus additional lemon juice
Fresh thyme sprigs
1 head cauliflower, cut into florets
Liberally season chicken, inside and out, with Greek seasoning. Insert lemon wedges and thyme sprigs into cavity of chicken. Tie legs together with kitchen twine. Spray entire chicken with cooking spray and place in large cast-iron skillet. Set aside.
Preheat oven to 500 F. Place chicken in oven and roast for 15 minutes. Turn oven temperature down to 350 F. Toss cauliflower with additional seasoning and additional thyme and scatter around chicken in skillet. Continue cooking chicken and cauliflower for 30–40 minutes until meat reaches 165 F when measured by an instant-read thermometer. Remove chicken from oven to cutting board. Allow to rest for 10–15 minutes. Carve chicken and place on serving platter. Arrange cauliflower around chicken and spoon juices over both chicken and cauliflower. Garnish with additional lemon juice and fresh thyme sprigs. Serve immediately.
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